Place spring onion in a heatproof bowl and set aside. Heat oil in a wok over medium heat, add shallot and stir occasionally until golden (3-5 minutes). Strain shallot through a fine metal sieve over spring onion. Set aside spring onion oil and fried shallot separately.

02

For nuoc cham, combine ingredients and 1 tbsp water in a bowl and set aside, stirring occasionally until sugar dissolves (10 minutes).

03

Meanwhile, separate noodles slightly, then steam in a large bamboo steamer placed over a saucepan of simmering water until softened (5-10 minutes). Transfer to serving plates, top with cucumber, bean sprouts, herbs, shrimp, fried shallot and chilli. Pour over nuoc cham and serve drizzled with spring onion oil to taste.

Note Fresh rice noodle sheets and dried shrimp
are available from Asian grocers. Some grocers will have a
selection of sizes; opt for the largest shrimps you can afford
because they'll have the best flavour.